BRUSSELS SPROUTS IN MORILLA CREAM

Brussels Sprouts in Morilla Cream image

Provided by Marcela Valladolid

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
2 pounds Brussels sprouts, halved
1 cup chicken broth
1/2 cup roasted salted sunflower seeds
3 scallions, minced (white and pale green parts only)
1 morilla chile, stemmed, seeded and very thinly sliced
1/2 cup heavy cream
Salt and freshly ground black pepper

Steps:

Melt 2 tablespoons of the butter in a large heavy saucepan over medium-high heat. Add the Brussels sprouts and stir for 1 minute to coat them with the butter. Add the broth, cover and simmer for 7 minutes, or until the Brussels sprouts are tender. Uncover and continue to simmer for 4 minutes or until all of the broth evaporates. Transfer the Brussels sprouts to a medium bowl.
Melt the remaining 1 tablespoon butter in the same pan. Add the sunflower seeds, scallions and chile and saute for 2 minutes, or until the nuts are toasted and the chile is tender. Stir in the cream and bring to a boil. Reduce the heat and return the Brussels sprouts to the pan. Toss to coat with the cream and season the Brussels sprouts to taste with salt and pepper.